水稻；近红外反射光谱（NIRS）； 稻米蒸煮品质； 稻米营养品质； 水稻育种。
Rice; Near infrared reflectance spectroscopy (NIRS); Cooking quality; Nutrient quality; Rice breeding.
表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
对河北省86个地方稻米品种的加工品质、蒸煮和食用品质及营养品质进行了检测与分析。
The milling, cooking, eating and nutritive quality for 86 local rice varieties in Hebei were determined and analysed in the experiment.
垩白米的产生，严重影响了稻米的外观品质及蒸煮、食味品质。
Rice chalk grain affects badly the appearance, the cooking and the taste qualities of rice.
垩白米的产生，严重影响了稻米的外观品质及蒸煮、食味品质。
Rice chalk grain affects badly the appearance, the cooking and the taste qualities of rice.
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